The WORST Chocolate Chip Cookie Recipe
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Go no further! While many have called these the best chocolate chip cookies, I assure you they are actually the worst, and this recipe might actually ruin your life.
Consider yourself warned.
The Best Chocolate Chip Cookies are the Worst
I can only assume that something must have gone horribly wrong to bring you here today.
Amidst a cherry-picked Pinterest Sea of “perfect chocolate chip cookies”, a Google Forest of the “best chocolate chip cookies”, and dog-eared cookbooks of “award winning” and your family favorites, you have somehow found yourself here, face-to-cookie with the actual worst chocolate chip cookie recipe.
Oh, I know what you’re thinking: It’s just a cookie, right?
I mean, sure, they look innocent enough. Golden with melty chocolate chips, crinkled edges and chewy, melt-in-your-mouth interiors… but one bite and you’re positively ruined for life.
These cookies will consume your life, shrink your jeans, and steal your boyfriend (I wouldn’t put it past them, anyway).
They even contain a secret ingredient.
A Secret Ingredient You’ll Wish You Never Discovered
How obnoxiously cliche, and, even more obnoxiously, intriguing.
I won’t drag it out. The secret ingredient is maple syrup. And sure, pure maple syrup (priced per ounce nearly the same as gold) would work just wonderfully here. But, if you have a sticky bottle of Aunt Jemima in your cabinet (as I happened to when I set out on the unholy quest for a secret ingredient for the worst-but-should-be best chocolate chip cookies), that will work just fine, too.
What kind of self-respecting cookie doesn’t demand purity and quality?
Only the worst kind.
Ingredients (& Secret Ingredients)
I credit (or, rather, blame) this “secret ingredient” for being the greatest offender in this positively worst chocolate chip cookie recipe. It gives the cookies a subtle, caramelized flavor as well as long-lasting chewiness and softness (these cookies stay soft for days, and the cornstarch helps with that as well), and the flavor is other-worldly.
And, while anyone who takes a bite will be able to detect the extra richness of flavor, not a single taste-tester was able to identify exactly what the secret ingredient actually is. Just that they were enjoying “really, really good cookies”.
OK, so what’s so bad about really good chocolate chip cookies?
How about the fact that they will consume you as you consume them? I’m not kidding about them wrecking your relationships.
Mom’s favorite chocolate chip cookie? Ditch it. You will snub your nose at every “favorite” cookie (chocolate chip or not) of the past and struggle to hold back scornful laughs at anyone who comments on their own personal best chocolate chip cookies. Nobody likes a cookie snob, and yet here you are.
Here comes that girl again, the one who’s too good for Chips Ahoy.
A Cookie Recipe for Ruining Your Life
Be prepared for weight gain. It creeps up slowly, the cookies gently embracing you at first, then clinging to your thighs, your stomach, tighter and tighter until yoga pants are your only way out of the house. If you’re worried about your significant other noticing, don’t bother. They don’t notice anything anymore, only whether or not there are more chocolate chip cookies readily available for consumption.
Perhaps worst of all is that this recipe can be made so easily. There’s no stand mixer or even an electric hand-held one required. They can be stirred by hand, dirtying only two bowls.
They do need to chill for at least 30 minutes, which would only serve as a deterrent if 25 of those minutes weren’t spent sneaking copious chunks of cookie dough from the refrigerator.
If you’ve made it this far, I fear it may already be too late for you.
It’s too late for me, sadly, and I’ve made these cookies nearly a dozen times in the past two weeks. I’m swapping gym time for cookie time to keep my refrigerator well-stocked with dough, and the photo shoot for this post took three times as long as it should have because I kept eating the subjects.
If you can, stick to the “best” chocolate chip cookies. Stick to Grandma’s chocolate chip cookie recipe and the old family favorites. Those cookies are safe, your friends, made to be consumed by you.
These cookies will consume you, instead.
Good luck out there. Just don’t say I didn’t warn you.
Frequently Asked Questions
Did you run into cookies that spread all over the baking sheet in the oven? Here are your most likely culprits:
The butter was too hot when you added your sugar, causing the sugar to melt and creating a greasy cookie dough that never stood a chance.
You didn’t add enough flour. If the flour was under-measured, your cookies could spread when baking.
Your baking powder/baking soda was bad. These need to be stored properly and often will expire after 6 months, if yours is old, that could be the problem.
The dough didn’t chill long enough. If your dough is still very sticky after 30 minutes, let it chill longer.
You put your cookie dough on a hot cookie sheet. It actually starts to melt before it can even begin baking.
If your cookies are spreading too much, you can try stirring in a bit more flour or just chilling them (covered) for longer.
It could be that your flour was over-measured. Never scoop your flour directly into your measuring cup, it packs the flour into the cup and you end up with way more than the recipe actually calls for. Instead, use a scale (this is the scale that I use) or use a spoon to pour the flour into your measuring cup and then level off the top with a straightedge (like the back of a knife).
Honey or light or dark corn syrup would work instead of the syrup, just note that the flavor will be slightly different.
Easily one of the most-asked questions that I get, I suspect those who ask this question were merely so distracted by the siren call of these cookies that they were unable to read the blog post. Just know that they would be the best chocolate chip cookies… if they didn’t turn you into a cookie obsessed monster at first bite.
If you’re looking for something a little tamer but still delicious, check out my best chocolate chip cookie recipe, instead.
Let’s bake together! Subscribe to my email list to be notified of all my newest recipes and find my video tutorials on YouTube.
The WORST Chocolate Chip Cookie Recipe
Ingredients
- 1 cup (226 g) unsalted butter, melted and then cooled until no longer warm to the touch (see note)
- 1 ½ cups (300 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) maple syrup²
- 3 ⅓ cups (415 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340 g) chocolate chips, I used half regular semisweet chips and half mini semisweet chips
Instructions
- In a large bowl, stir together melted butter and sugars.1 cup (226 g) unsalted butter, 1 ½ cups (300 g) light brown sugar, ½ cup (100 g) granulated sugar
- Add eggs, one at a time, stirring until combined.2 large eggs
- Stir in vanilla extract and maple syrup.1 teaspoon vanilla extract, ¼ cup (60 ml) maple syrup²
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.3 ⅓ cups (415 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- Gradually add flour mixture to wet ingredients, stirring until completely combined.
- Stir in chocolate chips.2 cups (340 g) chocolate chips
- Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst) and up to 3 days (the cookies look and taste even better after a longer chill. Note the dough will be harder to scoop after a longer chill time, just let it sit at room temperature a bit until it's scoopable)
- While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper (if you don’t have parchment paper, you can bake directly on an ungreased cookie sheet).
- Scoop about 2 Tablespoons of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
- Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
- Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the warm cookies.
- Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.
Notes
¹Butter
You do not want your butter to be too hot or it may melt the sugar and you’ll have a very runny dough. Best practice would be to cut the butter into about Tablespoon-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes. If your butter is too hot it could make your cookie dough or resulting cookies greasy.²Maple Syrup
I don’t recommend leaving out the maple syrup, it is critical to the flavor and is what makes these truly the “worst” chocolate chip cookies. In a pinch, honey or even corn syrup or golden syrup will work as a substitute to give you the same texture, but the flavor will not be the same. Pure maple syrup and imitation “pancake syrup” both work just fine here, the former lends itself to slightly flatter cookies and the latter to slightly thicker ones.Storing
Store in an airtight container at room temperature for up to a week. Cookie dough may be chilled, scooped, individually wrapped in plastic wrap and then frozen in an airtight container for up to 6 months.Gluten Free
A number of readers have commented that this recipe works well when substituting the flour 1:1 with Cup4Cup Gluten Free Flour, but I have not tested this myself.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Related Cookie Recipes That are Also Pretty Terrible But Not As Bad:
I originally published my chocolate chip cookie recipe on 3/21/16. I have since updated it to include new photos and a video, but the recipe has remained unchanged.
I love these making these cookies. I know you have another recipe for the white chocolate chip macadamia nut cookies, but I was wondering if I could use this recipe, and just swap out the chocolate chips for a cup of white chocolate chips and a cup of macadamia nuts? I was not sure if the maple syrup would still compliment these flavors, but I prefer this recipe because it makes larger cookies than the other recipe. Also, I already have experience making this recipe, and don’t have to do the step of browning butter.
Worth a try! Definitely let us know how you like them that way, Heather 😊
I made these today. Went down a treat. Thank you for the great recipe!
Best chocolate chip cookie recipe I’ve ever had! Thanks for sharing your masterpiece!
I added a bit of salt to the top to counteract the extra sweetness from the maple syrup.
AH-MAZING!!!!
I’ll definitely be making these again.
Would I be able to substitute gluten free cup/cup instead of regular flour? I have a granddaughter & d-i-l who are celiac & love to bake for them. The recipe sounds delicious…thank you.
Many commenters have done this with success. We hope your granddaughter and daughter in law enjoy the cookies, Barbara! ❤
How about if I make brown butter and then let it sit to cool back to room temp so its not too hot but still melted? I love the caramel flavour that brown butter gives. Also, I have both dark pans and light ones (Fat Daddios). Which pan do you use for these cookies? Light or dark? My cookies bake faster on the dark pans and I usually have to bake things longer on the light ones.
Thanks 😊
Hi Jody! Brown butter does work in this recipe. I actually bake mine on a gold color sheet so it would probably be more comparable to your light colored pan I would think. 🙂
This was my first time baking by myself. The cookies turned out really well, and I’ll definitely be making the worst cookies ever again
Can I use self rising flour in this recipe?
I would not recommend it here. 🙁
Maple sugar, is of course healthier so I think I will avoid the sugar (since some are saying cookie is too sweet), and replace it all with maple syrup or omit sugar entirely. If it turns out delectable, I’m switching out my “favourite chocolate chip cookies of all time” recipe with this one. 😊
I use maple syrup a lot but never ever thought to use it in chocolate chip cookies!!!
I’m not sure they will turn out if you just use maple syrup, but let me know how it goes if you find a good way to do it. 🙂
Will it change the cookie if the dough chilled over night?
Nope. You can store the dough in the refrigerator for several days if need be, just make sure it’s wrapped tightly so it doesn’t dry out. 🙂
This is a cookie game changer!!! I added cinnamon to mine for a little extra something. But I have to say, that maple syrup add, genius! Best chocolate chip cookies, ever.
We couldn’t agree more, Nicole! Thanks for commenting 🙂
These evil cookies are evidently controlling me even tho I have not dared to make them –yet.
I just read your description, and I am compelled to write to you, Sam, that whether or not I get around to making what looks like the best worst recipe ever, wanted to let you know how much I enjoyed your writing! As good as in favorite novels, your way with words tickled my brain; I read them all with great enjoyment.
Signed a well-read new fan. (who has never commented on recipes before; these cookies surely have supernatural powers!)
Thank you so much, Pam! I’m so glad you enjoyed the read and I hope you’ll enjoy the cookies just as much. 🙂
I too thoroughly loved the reading many moon ago when I first found this recipe, I was hysterical …. and now I’m on my 5th or 6th batch. First day of school for my grandson, daughter lives next door, they stopped over and she said to him yesterday -grammy makes the best homemade chocolate chip cookies ever!!! So I’m apparently on “first day of school” cookie patrol today …. as the husband was leaving this morning for work, I said lucky day for you, you get chocolate chip cookies today, he stopped abruptly and said WHERE ARE THEY??? I said I haven’t made them yet silly. These cookied are THAT good to make a grown man stop in his tracks. Perfect cookie. Perfect recipe. As with all my baking & sweets tho, I sneak in extra vanilla.
🤣 I’m so glad everyone enjoys them so much! 🙂
Can I use salted butter and omit the salt?
Hi Laurie! You can use salted butter, but you will want to reduce the salt by 1/2 teaspoon.
Sam, your recipes, especially this one, are my secret weapon! We have made this recipe so many times and LOVE LOVE LOVE them! We are heading out on a trip and I wanted to make the dough in advance and freeze it for transport so we can make them fresh at the cabin. Have you ever frozen this dough? And then made them? Thanks in advance for replying!
Hi Andrea! Yes I have frozen the dough. I will typically scoop the dough into balls and wrap each of them individually then store in a freezer bag. You can bake them from frozen, just add an extra minute or two to the bake time. 🙂
My husband absolutely hates you for bringing this recipe into our home.lol
These are by far the BEST cookies I have ever baked and will continue to be the ONLY cookies I will ever bake.
I was just curious if I am able to use the same recipe but sub the chocolate chips for mini m&m’s? Also a friend of mine loves these cookies but wondered if I can make them without any add ins at all?
🤣 It’s truly the worst, isn’t it? Mini m&m’s would work just fine here. And yes, you could definitely bake these without any add-ins, but we are always up for a little chocolate (or a lot!) 😉
Hello! I’ve made these before and they were absolutely delicious 🙂 Quick question, if I were to reduce the amount of sugar would that affect the consistency of the cookie? I found it to be a bit too sweet for my liking. Thank you
I’m glad you enjoyed them, Bridgette! I don’t think reducing the sugars will harm the consistency, unless you reduce it too much. 🙂
WOW– these cookies are amazing! I halved the recipe, and it turned out perfect!! I had to substitute the cornstarch with flour, because, unfortunately, I didn’t have any on hand, and these cookies turned out so delicious! Definitely some of the best I have had! The only thing I would say is that after only a few days at room temperature (covered, of course), the cookies lost some of their softness and chewiness. I think that’s because of the lack of cornstarch, so that’s just on me. With some of the slight modifications I made to my liking, I can always guarantee that this recipe will be a home run! Thanks so much!!
I’m so glad you enjoyed them so much, Hanna! 🙂
So good. Usually when I make chocolate chip cookies they spread way too much. These were perfect. I used 1/2 bittersweet chips and 1/2 milk chocolate. I finally found the best recipe. Who would have known I should have been searching for the worst?
First time that I made this recipe, they were incredibly sweet, a bit too much. Second time I left out the maple syrup and I think that they are better without it. My taste buds aren’t accustomed to maple and chocolate in a cookie!